Why You Should Eat Dessert for Breakfast—Really!

Dessert for breakfast? Yep! Some scientists think this can help you eat better the rest of the day, so we tried it out.Can this simple lifestyle hack curb snacking? I decided to find out.

When you’re trying to eat right, the last thing on your meal plan is dessert, right? What if I told you that was all wrong? That dessert for breakfast is the new way to keep yourself full all day long and prevent excess snacking. I know it’s hard to believe, so I decided to give this dessert-first trend a try myself.

The science: How it all works

Changing the way you eat is a huge move. However, there is some evidence to suggest that eating dessert for breakfast could help stave off hunger for a good part of the day. According to a study from the Endocrine Society, eating a 600-calorie high-carb breakfast including a small dessert such as a sweet cookie or chocolate could help to improve weight loss.

The eight-month trial measured the results of two groups of participants: those who ate a low-carb breakfast and those who ate a high-carb meal instead. Both groups included a sweet dessert-like element in their meals. Those in the higher calorie and higher carb group were able to lose weight and keep it off, unlike the other participants.

The test: Eating dessert for breakfast

My usual morning routine consists of rolling out of bed, pulling on whatever clothes I can find, and drinking a quick coffee before I shoot out the door. Eating is usually the last thing on my mind, especially eating dessert.

In order to ready myself for breakfast—the meal I normally skip—I had to do a little meal planning the night before. I opted for something simple that was both carb-filled and sweet: pancakes, chocolate chips, and a whole load of syrup. I made the pancake mix the night before and kept it in the fridge (psst…do you know which mix was deemed best by our Test Kitchen?). I also set aside a chocolate cookie for good measure. It’s for science!

At 7 a.m., when my alarm shook me out of a heavy slumber, I wandered sleepy-eyed to the kitchen not at all enthused by the thought of gobbling down a stack of pancakes. I made the food, all the same, and gave it a go. The first few bites were a little sweet for my taste at that hour, but I soon got past that and finished it all. Then I downed a coffee and headed out.

The results: Curbing my hunger pangs

My everyday workday goes a little something like this: I head to the office, pour some more coffee, and sit down with a biscuit (which is normally my first food of the day). Throughout the day, I eat around every hour, on the hour. Snacks include mini cheese biscuits, chips, fruit, oat bars, chocolate, and whatever else I can get my hands on.

This time around, I headed into the office, poured some coffee and got to work. It wasn’t until 12:35 p.m. that the hunger set it. I had a small lunch of a baked potato and beans and then got back to work. Surprisingly, the day went fast and I hardly thought about snacking (except in one weak moment when a co-worker offered me some chips; I had three). Aside from that, I didn’t feel the need to eat until I got home and made my dinner.

Conclusion

Of course, it could have been the placebo effect: Throughout the day, I was very aware of the fact that I’d had a huge, sugary breakfast. However, having dessert for breakfast certainly had a major impact on my eating habits. I no longer felt the need to constantly fill up and eat anything I could get my hands on. Instead, I stuck to actual meals and got on with my day. For me, at least, this experiment was a huge success.

Will it be something I’ll do regularly? Well, if I can manage to pull myself out bed early each morning, yes.

If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington

I wanted to use waffles in a creative way and came up with an idea of making a cake out of them. Not only did it take much less time than making an ordinary cake, it came out just as delicious as a traditional cake. Waffles can be made ahead, wrapped and stored in the fridge until ready to assemble this cake. —Kristina S., Yonkers, New York

This recipe is quick and easy, and helps use the eggs from our chickens. It works for breakfast, lunch or dinner, especially served with some flour tortillas and fruit or salad. Guests can top them however they like. —Sandra Leonard, Peculiar, Missouri

This is baked stuffed french toast casserole a great breakfast dish to make ahead for holidays or Sunday brunch. I run a bed and breakfast and tea room cafe, and this recipe is often requested by customers. —Kay Clark, Lawrenceburg, Kentucky

A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this blueberry french toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota

This is my go-to breakfast dish when hosting overnight guests for the holidays. Because you prepare it the night before, all you have to do is pop it in the oven in the morning. —LaVonne Propst, Sweet Home, Oregon

Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, Texas

As special as the holidays, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? —Nancy Zimmerman, Cape May Court House, New Jersey

I first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good that my brother-in-law tried hiding it from us so he wouldn’t have to share. —Arlene Isaac, Crooked Creek, Alberta

BLTs are a favorite at my house, so I created this recipe to combine those flavors into a warm, cozy casserole. It was such a hit, I served it to my church ladies group at a brunch I hosted. —Priscilla Detrick, Catoosa, Oklahoma

My friend makes this French toast bake with blueberries, but I make mine with cranberry sauce. Either way, it’s divine. It makes a great brunch dish for Christmas morning. —Sandie Heindel, Liberty, Missouri

My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. —Jackie Dodd, Los Angeles, California

This sweet breakfast treat is a cross of caramel rolls and French toast. It's easy to begin the night before. In the morning, just spread on the nutty topping and bake as you are getting ready for the day. —Mavis Diment, Marcus, Iowa

I like to spend as much time as I can with my guests when they stay with me for the holidays, so I rely on make-ahead recipes to help make that happen. Because most overnight brunch casseroles are so similar, I came up with a breakfast bruschetta for a fun change of pace. —Judi Berman-Yamada, Portland, Oregon

A savory update on baked French toast, this is an easy make-ahead dish that is excellent for brunch and showers. The combination of maple syrup, bacon and nuts makes it impressive and satisfying. —John Whitehead, Greenville, South Carolina

More like a scrumptious dessert than a main dish, this rich French toast is topped with a tangy raspberry sauce and a vanilla sauce that includes ice cream. I cut the croissants into shapes with a cookie cutter for my 4-year-old grandson, Patrick. He even asks for the "ice cream sauce" on pancakes! —June Dickenson Philippi, West Virginia

My mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania

We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. —Doris Mancini, Port Orchard, Washington

I like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.—Beth Osburn, Levelland, Texas

My son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque-monsieur). —Carolyn Turner, Reno, Nevada

I turned peanut butter and jelly into French toast. Cut up and skewer these nifty sandwiches. You win the crown for creative parent of the year. Check out my blog, nibblesbynic.com, for more fun food ideas. —Nicole Meyer, Roslyn, New York

Charlotte Grainger is a creative feature writer, with a flair for food, health and lifestyle pieces. Her work has been seen in a number of national publications including Beyond Words Magazine, Reader's Digest and Psychologies. When she’s not typing away, you can find her trying out new recipes or binging Netflix shows— sometimes simultaneously.

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